Besides comte and fondue...

originally posted by scottreiner:
nettles
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Where do you buy nettles? Would artichokes do as well (I usually make mine in the Italian Jewish custom)?

The reason I ask is that I am/have assembled a minor selection of Jura savigninees and am wondering what the hell to pair with them, not having been impressed with a Chateau Chalon that I wasted on a 'regular' dinner years ago.
I'm hoping the regular savignin's won't be quite as oxidised as the vin jaunes can be, but will have interesting nutty revelations.
 
originally posted by Ian Fitzsimmons:
If nutty revelations are what you crave, there are better sources than the Italian-Jewish tradition.
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Good luck, one is a nationality the other a religion. & the twain will never meet. I should know it's my background. My mother (the Italian side) said what the Jews do to food Hitler did to Poland, She did admit to some decent Jewish deli. Any meat they cooked tasted like it had been salvaged from the wreckage of Hiroshima.
 
originally posted by Lou Kessler:
If you must know.
originally posted by Ian Fitzsimmons:
If nutty revelations are what you crave, there are better sources than the Italian-Jewish tradition.
Click to expand...
Good luck, one is a nationality the other a religion. & the twain will never meet. I should know it's my background. My mother (the Italian side) said what the Jews do to food Hitler did to Poland, She did admit to some decent Jewish deli. Any meat they cooked tasted like it had been salvaged from the wreckage of Hiroshima.
Click to expand...

Guess you've never seen Mrs. Machlin's cookbook before (Classic Italian Jewish Cooking: Traditional Recipes and Menus v.i and II). Pity.
 
originally posted by MarkS:
originally posted by Lou Kessler:
If you must know.
originally posted by Ian Fitzsimmons:
If nutty revelations are what you crave, there are better sources than the Italian-Jewish tradition.
Click to expand...
Good luck, one is a nationality the other a religion. & the twain will never meet. I should know it's my background. My mother (the Italian side) said what the Jews do to food Hitler did to Poland, She did admit to some decent Jewish deli. Any meat they cooked tasted like it had been salvaged from the wreckage of Hiroshima.
Click to expand...

Guess you've never seen Mrs. Machlin's cookbook before (Classic Italian Jewish Cooking: Traditional Recipes and Menus v.i and II). Pity.
Click to expand...
Joyce Goldstein did one, too: Cucina Ebraica.
 
Tartiflette, based on an utterly absurd meal a few nights ago. Though I guess that's not very far afield...
 
originally posted by MarkS: Where do you buy nettles?
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Does Wegmans not carry them? I guess the local farmers markets have stopped for the season. Not that it really matters, early Spring is the time to find them.
 
originally posted by Claude Kolm:
originally posted by MarkS:
originally posted by Lou Kessler:
If you must know.
originally posted by Ian Fitzsimmons:
If nutty revelations are what you crave, there are better sources than the Italian-Jewish tradition.
Click to expand...
Good luck, one is a nationality the other a religion. & the twain will never meet. I should know it's my background. My mother (the Italian side) said what the Jews do to food Hitler did to Poland, She did admit to some decent Jewish deli. Any meat they cooked tasted like it had been salvaged from the wreckage of Hiroshima.
Click to expand...

Guess you've never seen Mrs. Machlin's cookbook before (Classic Italian Jewish Cooking: Traditional Recipes and Menus v.i and II). Pity.
Click to expand...
Joyce Goldstein did one, too: Cucina Ebraica.
Click to expand...
Joyce Goldstein's cooking is as close to traditional Jewish cooking as Mario Batali's cooking is to The Olive Garden.
 
originally posted by Rahsaan:
originally posted by MarkS: Where do you buy nettles?
Click to expand...

Does Wegmans not carry them? I guess the local farmers markets have stopped for the season. Not that it really matters, early Spring is the time to find them.
Click to expand...

2 weeks ago diner in williamsburg had one day nettles in risotto and the next day fettuccine. the risotto was amazing with a monbourthgeau 06 l'etoile.
 
originally posted by scottreiner: 2 weeks ago diner in williamsburg had one day nettles in risotto and the next day fettuccine...
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You can find a lot of crazy things in restaurants these days. I was in Motorino in Williamsburg on Saturday, and they had cherry tomatoes listed as one of the 'seasonal' pizzas.
 
originally posted by Lou Kessler:
originally posted by Claude Kolm:
originally posted by MarkS:
originally posted by Lou Kessler:
If you must know.
originally posted by Ian Fitzsimmons:
If nutty revelations are what you crave, there are better sources than the Italian-Jewish tradition.
Click to expand...
Good luck, one is a nationality the other a religion. & the twain will never meet. I should know it's my background. My mother (the Italian side) said what the Jews do to food Hitler did to Poland, She did admit to some decent Jewish deli. Any meat they cooked tasted like it had been salvaged from the wreckage of Hiroshima.
Click to expand...

Guess you've never seen Mrs. Machlin's cookbook before (Classic Italian Jewish Cooking: Traditional Recipes and Menus v.i and II). Pity.
Click to expand...
Joyce Goldstein did one, too: Cucina Ebraica.
Click to expand...
Joyce Goldstein's cooking is as close to traditional Jewish cooking as Mario Batali's cooking is to The Olive Garden.
Click to expand...
An interesting comment, although I'm not sure relevant in the context. Nevertheless, perhaps you can supply us with some examples of where you consider this book to be inauthentic and the basis of your knowledge of what is authentic?
 
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